Savoury Sweet Potato Crumble

Published February 4, 2017 by Storm

Cooked this yesterday to share with a friend; mentioned it to another friend and had to promise to share the recipe, so here it is.

I cooked mine in my Dutch oven, so it could go straight from the hob to the oven, but you could start the filling off in a good size saucepan and then transfer it to a casserole dish to bake.

For the filling

1-2 tablespoons sunflower oil

2 smallish or 1 large onion, roughly chopped

2 cloves garlic, crushed

150g chestnut mushrooms, quartered (or cut into six segments if large)

2 large sweet potatoes, cut into 1″ cubes

2 teaspoons caraway seeds

500ml veg’ stock

400g tin chickpeas, drained

For the topping

250g barley flour

125g butter

50g porridge oats

Optional – A couple of handfuls of grated cheese (I used goats’ Gouda)

Method

Heat over to 200ºC

While the oven is coming to temperature, heat the oil over a low to medium heat and sweat the onions and garlic until softened, stirring regularly.

Add the mushrooms and cook for about five minutes, until softening.

Add the sweet potatoes, caraway seeds, and stock; stir well and bring to the boil. Then simmer uncovered for 15 to 20 minutes.

Meanwhile combine the topping ingredients and work between your fingertips until the mixture resembles coarse breadcrumbs.

Stir the chickpeas into the filling.

Drain of any excess liquid (I think I poured about 2 tablespoons away).

Add the crumble topping and bake for around 30 minutes.

If topping with cheese sprinkle it over the top about 5 minutes before the end of the cooking time.

 

Easy to do a vegan version by replacing the butter with dairy free spread (I like Suma Sunflower Spread for baking) and skipping the cheese.

For a gluten free version I would probably use buckwheat flour.

 

Cat Appreciation Day November 2016

Published November 22, 2016 by Storm

A couple of months ago we bought a new scratching post for the cats, ridiculously tall so that even our big ginger girl can stretch comfortably using it. Our black boy though has a better idea than scratching it, he thinks it’s the best place in the world to sit. This month’s post is late because I’ve been trying to get a photo of my little monster perched atop the post (getting the camera out is an almost guaranteed way to make him jump down), and it’s a little grainy as I didn’t dare disturb him by turning the light on to take it.

 

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Almost Everything Free Brownies

Published July 3, 2016 by Storm

I was baking brownies to share this weekend and, because we all have different dietary requirements, they needed to be everything free. Well, not everything free, but dairy, gluten, and soya free, and ideally palm oil free as well.
The gluten free need was easily met; if I don’t have time to risk an experiment not being good enough to share or if I just want a quick and easy substitute flour for a recipe that would usually use wheat I fall back on a gluten free flour blend I know I can rely on. Avoiding dairy, soya, and palm with fat that would behave a lot like butter was a more interesting challenge. I decided to try coconut oil. You don’t have to buy expensive virgin coconut oil for these though, there’s no way you’d be making my brownies as part of a health food kick, I used the cheapest I could find and it worked just fine.

I may experiment more with different flours and maybe adding walnuts or chocolate chips but given that these were squidgy yet slightly crumbly, with a thin, crisp top I’m happy with how they turned out, and given how rapidly the pile on the plate went down I think others were happy too.

The recipe

Makes 12-16 brownies

  • 5 oz Dark Chocolate (a bar and a half of the 71% one I like, leaving me some to eat while brownies bake)
  • 3.5 fl oz coconut oil
  • 7 oz granulated sugar
  • 4 oz gluten free plain white flour blend
  • 1 teaspoon baking powder
  • 3 medium eggs

Pre-heat oven to 170ºC fan oven (I think that’s about 190ºC without fan or Gas Mark 5).

Grease and line an 8″ square baking dish or tin.

Melt the chocolate and coconut oil together in a double boiler.

Mix the sugar, flour, and baking powder together in a large bowl.

Beat the eggs and whisk thoroughly into the dry ingredients.

Stir in the chocolate and coconut oil.

(Add any extras you fancy like chopped walnuts or dried cherries at this stage).

Transfer the mix to your baking dish and bake for 20-25 minutes (it should be crisp on top but still slightly soft.

Allow to cool in the baking dish for about 10 minutes before turning out onto a wire rack.

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